HOMEMADE FRESH PASTA (original italian recipe)


When someone tells you that they make homemade fresh pasta, don’t be too surprised… In reality it is a less demanding undertaking than you might think. The egg pasta is easy to roll and will make you look great.

Ingredients for about 4 people (about 30 ravioli)

  • 120 grams of 00 flour;
  • 80 grams of durum wheat flour;
  • a drop of oil;
  • a pinch of salt;
  • 1 whole egg
  • 4 egg yolks;
  • semolina flour to taste to hang

First, put the flours (better if sifted) on a cutting board and dig a crater in the middle. This way you will have done the most: the legendary fountain! Now put the 4 egg yolks and the whole egg inside the crater.

With a fork, slowly begin to add the flour into the crater, mixing it with the eggs. Be careful not to let the eggs come out of the fountain! (which would really become a fountain) Gradually the eggs, mixed with the flour, will become more solid. Start kneading the dough with your hands, mixing it with the remaining flour. Add a drop of oil and a pinch of salt.

Work it for about ten minutes by pushing it, using the palm of your hand, against the shelf.

Once you have obtained a solid dough, let it rest for 30 minutes in the refrigerator, wrapping it in a cloth or in transparent film.

Then sprinkle a little corn flour on the work surface (otherwise the dough will stick!) and knead the dough with your hands for a few minutes (without overdoing it!). At this point roll it out with a rolling pin, or, if you are less heroic, with the grandmother duck (pasta rolling machine) by hand or electric, starting from the largest width (1-2) and progressively decreasing until the desired thickness.

At this point, roll out the strips of pasta on the surface with the corn flour and cut it as you prefer: into irregular rectangles (maltagliati), forming rolls which you will then slice with a small knife on the short side, thus obtaining tagliatelle (but also pappardelle and taglioni : depends on how finely you cut it)… Or you can cut rectangles to fill with the fillings, and make ravioli, or small squares and roll them up and close them to have the tortellino… in short, have fun!

This pasta is good as you make it. Season it with butter and parmesan: good. Season it with commercial can ragù: good (shame!!!!). You make ravioli with it: good. In short, good!

note: images 1-3-4 Royalties Free from Pixabay

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